Ingredients
- 1 watermelon (5-1/2 lbs. rind)
- 4 tablespoons salt
- 3 tablespoons powdered alum
- 11 cups sugar
- 2 cups white vinegar
- 1-1/2 tablespoons whole cloves
- 6 blades mace
- 3 sticks cinnamon
Preparation
Step 1
Remove most of the pink fruit from watermelon rind, a little rim of pink makes your pickles prettier. Cut all outer green skin from rind.
Cut rind into 2-inch chunks or triangles. Weigh out 5-1/2 lbs. or measure 4 quarts of rind, add salt and 4 quarts of cold water. Let stand overnight.
Drain and rinse well. Add alum and 4 quarts water. Cook to a boil, reduce heat, simmer 30 minutes. Drain and rinse. Simmer in 4 more quarts water until tender, about 45 minutes.
Water should cover rind, add more if needed. Add sugar and cook briskly until rind looks transparent. Takes about 45 minutes. Now add vinegar and cook 25 minutes more.
Toss in all spices and cook 5 minutes. Longer cooking darkens the syrup. Pack into 6 sterilized pint jars along with spices and syrup. Seal. Store 2 weeks before using.